Combine all marinade ingredients in a bowl and allow to set 2–3 hours or overnight in the refrigerator.

Mix spices for jerk in a small bowl and set aside.

Add olive oil to large skillet and heat over medium-high heat. Drain marinade and sauté seitan in a single layer for 4–5 minutes, or until light brown on all sides. Add diced kale stems and cook about 1 minute. Add onion and sauté until caramelized. Add bell pepper and kale leaves and cook an additional 1–2 minutes. Mix in jerk seasonings, blending well.

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